Volatiles and the Harvest Maturity of Peaches and Nectarines a

SUMMARY Volatiles emanating from ripening fruit harvested at different stages of maturity were analyzed with direct sampling techniques and a flame‐ionization‐equipped gas chromatograph. All fruits within the selected maturity range ripened into commercially salable products. Although firmness, soluble solids, and carbon dioxide production indicated a nearly equivalent ripening of the different maturity categories the presence of detectable volatiles was markedly dependent upon the maturity at harvest. Additional volatile fractions were detected when the fruit was cut prior to sampling. Possible use of these techniques in fruit maturity evaluations is discussed.